Comments for Anything I'm Fermenting

Comment on Brew-in-a-Bag (BIAB) by BIAB / Brewing Update « Anything I’m Fermenting

BIAB / Brewing Update « Anything I’m Fermenting — Tue, 15 Jul 2008 19:13:56 +0000

[...] @ 7:13 pm Tags: Beer, BIAB, Brew-In-A-Bag, Coffee, Homebrewing, Toronto Thanks PistolPatch for the tip about doughing in! (”You will find it easier to add your water to your kettle [...]

Comment on Tempeh Tasting, Part 2 by Jimmy

Jimmy — Sun, 13 Jul 2008 07:05:35 +0000

Wow.
You are the first one I meet to make tempeh using store-bought tempeh as starter.

Comment on Tempeh Tasting by Jimmy

Jimmy — Sun, 13 Jul 2008 07:02:13 +0000

Useful links about tempeh:

http://www.tempeh.idv.tw

Comment on Brew-in-a-Bag (BIAB) by PistolPatch

PistolPatch — Sun, 06 Jul 2008 10:39:24 +0000

BIAB has turned out to be a great brewing method for me - I used to batch sparge but now have over 50 BIABs under my belt.

Just a quick tip re the doughing in. You will find it easier to add your water to your kettle first, raise it to strike temperature (for a standard sized BIAB usually about 2 degrees above your mash temperature,) add your bag and THEN pour your grain in. You’ll have no doughballs this way and no heavy stirring to do either.

Hope this helps and all the best from down under,
PistolPatch

Comment on Yogurt making by takadi

takadi — Fri, 16 May 2008 19:59:44 +0000

I love your blog! Fermenting stuff has become my official pastime and your blog contains lots of useful information.

I’ve heard somewhere that raw unpasteurized milk actually curdles into yogurt naturally without any addition of cultures. Not sure how accurate that is though. With all the extra fat and enzymes it would probably have a profoundly different flavor

Comment on Long-Winded Soy Sauce Update by The on-going soy sauce controversy… « Anything I’m Fermenting

The on-going soy sauce controversy… « Anything I’m Fermenting — Thu, 15 May 2008 16:30:42 +0000

[...] @ 4:30 pm Tags: Anaerobic, Lactobacillus, Making Soy Sauce At Home, Soy Sauce A couple of new issues have been brought up by Tadaki- is sea salt saltier, the same as, or less salty than regular salt? [...]

Comment on Long-Winded Soy Sauce Update by takadi

takadi — Mon, 12 May 2008 02:05:35 +0000

Yea the acidic taste might be coming from lactobacilli cultures, who’s presence is there I’m assuming because of the anaerobic environment. Of course that’s an assumption, it could be the lower amount of salt he started with

Comment on National Homebrew Day - Not. by iwouldntlivethere

iwouldntlivethere — Thu, 08 May 2008 17:56:22 +0000

Do you mean like “brothers”, or like brothers?

Comment on National Homebrew Day - Not. by J.Back

J.Back — Thu, 08 May 2008 17:42:07 +0000

Are you related to this JJ? You guys look like brothers.

Comment on Long-Winded Soy Sauce Update by inigoaguirre

inigoaguirre — Thu, 08 May 2008 11:05:45 +0000

hi there,

dont worry about the strong salt taste. it will change in time, the sweetness of the flour sugars start to be noticiable.
i’d be concerned with the acidic taste, which shouldnt be happening